Braised Chicken With Tomatoes and Rosemary

0 Pat the chicken thighs with paper towels. Season chicken with some salt and pepper on both sides.
1 In a cast iron dutch oven, heat 2 tablespoons olive oil at medium high. Add the sliced onion and sauté until translucent and slightly caramelized, about [timer minutes=3]3 minutes[/timer]. Then add the grated garlic and stir until aromatic, about [timer minutes=1]1 minute[/timer]. 
8 Push the sauteed onions to the edge of the pot. Drizzle remaining olive oil. Raise the heat to high and arrange the chicken thighs in a single layer. Quickly sear the chicken on both sides at high heat, until golden brown, about [timer minutes=3]3 minutes[/timer] each side. 
7 Tip: It is important to brown the chicken only on the surface and don't cook the inside.
3 Lower the heat to medium. Add the tomatoes and cook until they start to soften, about [timer minutes=5]5 minutes[/timer].
4 Add all the spices, tomato paste, rosemary, chili peppers and salt. Stir to combine well and raise the heat. When the sauce starts to bubble, cover with a lid, lower the heat and simmer until chicken is fork tender, stirring in between, about [timer minutes=45]45 minutes[/timer].
5 The tomatoes will thicken and some oil will trickle to the surface. Taste and adjust the seasonings. Tip: Add couple tablespoons water if the stew sticks to the bottom of the pot and this varies with the type of cookware used.
6 Garnish with more fresh herbs. Serve immediately with rice, bread and salad.